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Tag: mainingredients:chicken

  • The 160-Year-Old Italian Chicken Recipe That’s Always in My Dinner Rotation (So Crispy!)

    The 160-Year-Old Italian Chicken Recipe That’s Always in My Dinner Rotation (So Crispy!)

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    Christine GallarySenior Recipe Editor at The Kitchn

    I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

    After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.

    Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

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    Christine Gallary

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  • My Peruvian Chicken Chili Is So Good, I Have to Make a Pot Every Sunday

    My Peruvian Chicken Chili Is So Good, I Have to Make a Pot Every Sunday

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    Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.

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    Andrea Loret de Mola

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  • One-Pan Creamy Chicken & Gnocchi is the Easy Dinner Everyone Can’t Help but Love

    One-Pan Creamy Chicken & Gnocchi is the Easy Dinner Everyone Can’t Help but Love

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    Add 1 pound fresh or shelf-stable potato gnocchi (breaking the gnocchi apart if needed). Cook, stirring frequently, until the sauce is reduced slightly and thickened and the gnocchi is tender, 3 to 4 minutes. Add the Parmesan and spinach and stir until the cheese melts and the spinach wilts. Nestle the chicken into the gnocchi mixture (leave any accumulated juices on the plate). Garnish with the remaining 1 teaspoon thyme leaves and more black pepper, and serve with lemon wedges, if using.

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    Patty Catalano

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  • This Old-School Chicken Casserole Is So Good That I’ve Been Making It for 20 Years

    This Old-School Chicken Casserole Is So Good That I’ve Been Making It for 20 Years

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    It’s a comfort-food classic.
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    Patty Catalano

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  • These 4-Ingredient Baked Chicken Wings Are Impossibly Flavorful (and Crispy!)

    These 4-Ingredient Baked Chicken Wings Are Impossibly Flavorful (and Crispy!)

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    When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make. 



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    Kelli Foster

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  • Once I Started Baking Chicken Wings Like This, I’ve Never Made Them Another Way

    Once I Started Baking Chicken Wings Like This, I’ve Never Made Them Another Way

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year. 

    These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home. 

    Ingredients for Buffalo Wings

    The Secrets to Extra-Crispy Buffalo Wings

    The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)

    At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.

    The Anatomy of a Chicken Wing

    There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip. 

    How to Separate a Chicken Wing

    Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home. 

    Here are the basic steps.

    How to Store and Reheat Buffalo Wings

    Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving. 

    What to Serve with Buffalo Wings

    A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.



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    Patty Catalano

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  • My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

    My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Rachel Perlmutter

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  • This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

    This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

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    Store-bought biscuits for the win.
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    Patty Catalano

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  • My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

    My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

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    Laura Rege

    Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she’s not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.

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    Laura Rege

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  • French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week

    French Onion Chicken Soup Is So Good, I've Already Made Two Pots in a Week

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    I am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry. 

    So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you — with absolute certainty — that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mash-up of French onion soup and classic chicken soup, all in one bite.

    The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken broth for big chicken soup vibes. And of course, no version of French onion soup is complete without a slice of cheesy toast on top.

    This is the soup to make on a weekend or on a day you have an hour-and-a-half to two hours to spend in the kitchen. It will be worth your time — I promise. Plus, it makes a big batch of soup, which also happens to freeze quite well. 

    How to Make French Onion Chicken Soup

    If You’re Making French Onion Chicken Soup, a Few Tips

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    Kelli Foster

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  • My Cozy “Creamy Lasagna Soup” Is So Easy, I'll Be Making a Pot Every Week

    My Cozy “Creamy Lasagna Soup” Is So Easy, I'll Be Making a Pot Every Week

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    Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.

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    Patty Catalano

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  • This Cheesy Chicken Casserole Is My Biggest Weeknight Win

    This Cheesy Chicken Casserole Is My Biggest Weeknight Win

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    Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.

    Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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    Patty Catalano

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  • “Marry Me Meatballs” Is the Creamy Chicken Dinner to Have and to Hold Forever and Ever

    “Marry Me Meatballs” Is the Creamy Chicken Dinner to Have and to Hold Forever and Ever

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    Add the remaining Parmesan cheese, sun-dried tomatoes, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Continue to simmer gently, stirring occasionally and adjusting the heat as needed, until the sauce reduces slightly and turns golden around the edges, about 5 minutes. If the meatballs are not ready yet, take the sauce off the heat.

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    Patty Catalano

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  • Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP

    Arroz con Pollo Is the Cozy Chicken Dinner You Need ASAP

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    Cory FernandezAssociate Food Editor

    Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel, and food features. Before working at The Kitchn, he worked as an editor at Food Network Magazine and was a contributor to The Pioneer Woman Magazine. Cory also occasionally develops recipes, tests products, and contributes SEO content for The Kitchn.

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    Cory Fernandez

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  • The Easy Secret to the Best-Ever BBQ Chicken

    The Easy Secret to the Best-Ever BBQ Chicken

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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  • This French-Inspired Chicken-Mashed Potato Casserole Wins the Award for Coziest Dinner

    This French-Inspired Chicken-Mashed Potato Casserole Wins the Award for Coziest Dinner

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    Rachel PerlmutterCulinary Producer

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

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    Rachel Perlmutter

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